Prevention of Cancer and Dietary Guidelines Reduce Risk of Cancer

 Prevention of Cancer

People can do a great deal to prevent cancer by adopting the following behaviours. 

Do not smoke 

Cigarette smoking accounts for about 30% of all cancer deaths. Smoking is responsible for about 90% of lung cancer cases among men and 80% among women-about 85% altogether. Those who smoke two or more packs of cigarettes a day have lung cancer mortality rates 15-25 times greater than non-Smokers. Smokeless tobacco (chewing tobacco or snuff) increases the risk of cancers of the oesophagus, larynx, throat and mouth. 

Avoid alcohol-

Cancers of mouth, larynx, throat, oesophagus and liver are considered to occur more frequently among heavy drinkers, especially when accompanied by tobacco use (chewing tobacco or cigarettes).

Avoid radiation-

Excessive exposure to ionizing radiation can increase cancer risk. Even though most medical and dental X-rays are adjusted to deliver the lowest dose possible, un-necessary X-rays should be avoided.

Do not suubathe-

Almost all cases of basal and squamous cell skin cancers are considered to be sun related. Further sun exposure is a major factor in the development of melanoma cancer.

Be aware of hormone therapy-

Estrogen therapy control menopausal symptoms increases the risk of various endometrial cancer. However,including progesterone in estrogen replacement therapy helps to minimize this risk.

Dietary Guidelines Reduce Risk of Cance

Statistical studies have suggested that persons who follow certain dieting guidelines are less likely to have cancer. The following dietary guidelines greatly reduce the risk of developing cancer-

 Eat plenty of high-fibre food 

These include whole grain cereals, fruits and vegetables. High-fibre diet protects against colon cancer. It is worth noting that foods high in fibre also tend to be low in fat.

Cut down on consumption of salt-cured, smoked or nitrite-cured foods-

Salt-cured or picked foods may increase the risk of to mach and oesophageal cancer. skoked foods like ham and sausage contain chemical carcino genes similar to those in tobacco smoke. Nitrites are sometimes added to processed meats and other foods to protect them from spoilage:nitrites are converted to nitrosamines in the digestive tract.

Lower total fat intake-

A high-fat intake has been linked to development of prostate,colon and probably breast cancers.

Avoid obesity-

The risk of colon, breast,uterine cancers is 50% greater among obesepwomen and 35% greater among obese men, compared to human kind of normal weight.

 Increase consumption of foods rich in

vitamins A and C-

A precursor of vitamin A, called carotene, is found in dark green leafy vegetables, carrots and various fruits. Vitamin Cis present in citrus fruits. These vitamins are called antioxidants because in cells they prevant the formation of free radicals (organic ions that have an unpaired electron) that can possibly damage DNA. Vitamin C also prevents the conversion of nitrates and nitrites into carcinogenic nitrosamines in the digestive tract.